| 词条 | Cured pork tenderloin |
| 释义 |
Cured pork tenderloin is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dried or smoked. SpainIn Spanish cuisine, lomo embuchado is a dry-cured meat made from pork tenderloin, sometimes called caña de lomo or just lomo. It is similar to cecina, but with pork instead of beef. ItalyIn Italian cuisine, there are many variants of lonza stagionata. Capocolla is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing. CorsicaIn Corsican cuisine, lonzu is cured loin. CyprusIn Cypriot cuisine, lountza ({{lang-el|λούντζα}}) is made of pork tenderloin, which is first brined and marinated in red wine, then dried and smoked.[1] It may be sold immediately after smoking, or aged. As it ages, it becomes harder and more strongly flavored. It may be spiced with coriander.[1] Lountza may be served cooked or uncooked with alcoholic drinks such as zivania or wine. Grilled lountza served with other Cypriot foods such as halloumi and kefalotyri cheese often appears in meze platters. Sandwiches made out of grilled lountza and halloumi are favorite fast food snacks in Cyprus. GreeceIn Mykonos and Syros, Greece louza is preserved pork loin.[2] EtymologyAll of the names above come directly or indirectly from Latin lumbus 'loin'. See also{{portal|Food}}
References1. ^1 {{cite web|last1=Yangkou|first1=Varvara|title=Λούντζα|url=http://foodmuseum.cs.ucy.ac.cy/web/guest/parsintages/civitem/2281|website=foodmuseum.cs.ucy.ac.cy|publisher=Cyprus Food Virtual Museum|accessdate=24 November 2015|language=Greek}} 2. ^{{cite web|title=Local Products|url=http://mykonos.gr/index.php?PageLang=english&MDL=pages&Branch=N_N0000000100_N0000010048_N0000010082|website=mykonos.gr|publisher=Mykonos|accessdate=25 November 2015}} External links
10 : Pork dishes|Dried meat|Argentine cuisine|Corsican cuisine|Cypriot cuisine|Greek cuisine|Italian cuisine|Philippine cuisine|Spanish cuisine|Venezuelan cuisine |
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